150 ml eachof crème fraîche, mascarpone and thickened creamFinelygrated rind and juice of ½ lemonTo serve:toasted flaked almondsFrangipane150 gmsoftened butter150 gmpure icing sugar, sieved1½eggs, beaten75 gm eachvery finely ground blanched almonds and almond meal1 tspbrandyPastry220 gmplain flour150 gmbutter, chilled, coarsely choppedSeedsfrom 1 vanilla bean1egg, beatenApples in Sauternes100 gmpure icing sugar, sieved4apples, such as gala, pink lady or Jonathan, peeled, cored, each cut into 8 wedges120 mlSauternes or another sticky white dessert wine
For frangipane, beat butter and icing sugar in an electric mixer until pale and combined, beat in eggs, then stir through almonds and brandy. Refrigerate until firm (1 hour).
For pastry, process flour, butter and vanilla seeds in a food processor until combined, then add egg and process until mixture comes together. Form into a disc, then wrap in plastic wrap and refrigerate to rest (1 hour).
Roll pastry to a 28cm round between 2 sheets of baking paper and refrigerate until firm. Remove paper, transfer pastry to a lightly floured surface, dust with flour and roll to a 32cm round (if pastry gets too soft, refrigerate again until firm). Line a 25cm-diameter straight-sided buttered and floured tart tin with pastry, spoon frangipane into tart and smooth with the back of a wet spoon, then trim pastry to just above frangipane and refrigerate to rest (30 minutes).
Preheat oven to 180C. Bake tart until pastry is golden and frangipane is golden and set (30-40 minutes; you may need to cover the centre of pastry with foil if browning too much). Turn off oven and leave in oven for 15 minutes, then transfer to a wire rack to cool completely (1 hour). Turn out onto a serving plate.
For apples in Sauternes, heat a large frying pan over high heat, add icing sugar, then arrange apples on top and cook until turning caramel in colour (3-4 minutes), then toss occasionally until caramelised all over (3-5 minutes). Add Sauternes and turn apples occasionally until a thin sauce forms (2-3 minutes).
Whisk crème fraîche, mascarpone, cream, lemon rind and juice in a bowl until soft peaks form.
Serve tart topped with apples in Sauternes and scattered with toasted almonds, with crème fraîche mixture to the side.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.